Vanilla French Beignets

Why You’ll Love This Recipe

I love how these beignets are rich in flavor but feel so light and airy when I bite into them. The vanilla gives the dough a warm, fragrant sweetness that pairs beautifully with the crispy fried exterior. They’re surprisingly simple to make with pantry staples, and even though they require a bit of rise time, the results are so worth it. Whether I’m making them for a special occasion or just a cozy weekend morning, they never fail to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups warm water (105–115°F / ~40–46°C)

• ½ cup granulated sugar

• 1 packet (2¼ tsp) active dry yeast

• 1 large egg

• ½ cup evaporated milk (or regular milk)

• 1 tsp salt

• 7 cups all-purpose flour

• 2 tablespoons unsalted butter, softened

• 2 teaspoons pure vanilla extract

• Vegetable or canola oil, for frying (1–2 inches deep in pot)

• Powdered sugar, for generous dusting

Directions

To start, I whisk together the warm water, sugar, and yeast in a large mixing bowl (or stand mixer bowl). I let it sit for 5–10 minutes until it’s nice and foamy.

Once the yeast is active, I whisk in the egg, evaporated milk, salt, softened butter, and vanilla extract. I begin adding the flour one cup at a time, mixing with a dough hook or by hand until a sticky dough forms.

If I’m kneading by hand, I transfer the dough to a floured surface and knead for about 10–12 minutes until it’s smooth and elastic. In a stand mixer, it usually takes around 8–10 minutes on medium speed with the dough hook.

After kneading, I lightly grease a bowl, place the dough inside, and cover it with plastic wrap. I let it rise in a warm spot until it doubles in size—about 1 to 1½ hours.

Once risen, I punch down the dough and roll it out on a floured surface to about ¼ inch thick. I cut the dough into 2–3 inch squares using a knife or pastry cutter.

While the dough rests briefly, I heat about 1–2 inches of oil in a deep pot to 350°F (175°C). If I don’t have a thermometer, I test the oil by dropping in a small piece of dough—it should bubble right away.

I fry a few squares at a time, turning them after about 1–2 minutes when they’re golden and puffed. I remove them with tongs or a spider strainer and drain them briefly on paper towels.

While the beignets are still warm, I dust them generously with powdered sugar and serve them immediately.

Servings and timing

This recipe makes 12 to 15 beignets and takes about 50 minutes of active prep and cooking time—plus 1 to 1½ hours of rising. It’s a great recipe for weekend mornings, special brunches, or anytime I want a warm, sugary treat.

Variations

• Filled beignets: I’ve piped in jam, pastry cream, or Nutella after frying for a fun surprise inside.

• Cinnamon sugar: Sometimes I toss the beignets in cinnamon sugar instead of powdered sugar for a different twist.

• Citrus zest: Adding lemon or orange zest to the dough gives them a fresh, zesty flavor.

• Bite-sized version: I cut the dough smaller for mini beignets—great for a snack tray or party platter.

• Chocolate drizzle: A quick drizzle of melted chocolate over the top takes these to dessert level.

Storage/Reheating

These beignets are best enjoyed fresh and warm, but if I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a 300°F (150°C) oven for about 5 minutes to bring back some of that warm, fluffy texture. I avoid the microwave—it tends to make them rubbery.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. In the morning, I bring it to room temperature before rolling and frying.

Do I need a stand mixer?

Not at all. I’ve made this dough entirely by hand, and while it takes a little more effort, the results are just as good.

Can I use regular milk instead of evaporated milk?

Yes, regular milk works just fine. Evaporated milk gives a slightly richer flavor, but I use what I have on hand.

What’s the best oil for frying beignets?

I usually go with vegetable or canola oil since they’re neutral in flavor and have a high smoke point.

Can I freeze the dough?

Yes, I’ve frozen the dough after the first rise. I just let it thaw and rise again before rolling and frying.

Conclusion

These Vanilla French Beignets are one of those treats that feels like a little luxury in the middle of everyday life. They’re golden, soft, and cloud-like with every bite, and the vanilla adds just the right touch of warmth and sweetness. Whether I’m making them for guests, kids, or just myself with a cup of coffee, they always bring smiles and powdered sugar-covered fingers.

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